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Creole Spiced Corn Recipe

Creole Spiced Corn

Roasted corn-on-the-cob coated with a homemade creole spice mix. Serve with a freshly made beetroot chutney.

  • Total Cook Time 40 mins
  • Prep Time 15 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Easy

Ingredients of Creole Spiced Corn

  • 4 corn on the cob
  • 1-2 Tbsp butter
  • For the creole spice:
  • 1 Tbsp paprika
  • 2 Tbsp salt
  • 4 tsp dried onion powder
  • 4 Tbsp garlic powder
  • 1 Tbsp ground black pepper
  • 1/2 Tbsp chilli powder
  • 1/2 Tbsp dried thyme
  • 1/2 Tbsp dried oregano
  • For the beetroot chutney:
  • 2 Tbsp oil
  • 1 Tbsp mustard seeds
  • 1 Tbsp white urad dal
  • Heeng, a pinch
  • 2 red/green chillies
  • 1 medium beetroot - boiled and grated
  • 1-2 Tbsp tamarind paste
  • 1 Tbsp chopped coriander
  • Salt to taste

How to Make Creole Spiced Corn

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1.
1. Boil and roast the corn till tender.
2.
2. Melt the butter in a hot pan. Stir in spices.
3.
3. Use to coat the corn and serve immediately with chutney.

4. For the chutney:

1.
5. Heat the oil and add mustard seeds, dal, hing and chillies.
2.
6. Fry until the dal colors.
3.
7. Add beetroot to the pan. Stir and fry for 4 minutes, before adding the tamarind paste.
4.
8. Add coriander and season well.
5.
9. Grind to a paste. Serve with corns.
3
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